Cocoa Brownies

Total Time:
1 hr
15 min
45 min

16 brownies

  • Soft butter, for greasing the pan
  • Flour, for dusting the buttered pan
  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 8 ounces melted butter
  • 11/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams

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4.4 675
These are so easy. Little bites of fudgy deliciousness! item not reviewed by moderator and published
Amazing brownie recipe! I have made this many times and it is so easy and delicious. I accidentally mixed all the ingredients at the same time instead of just the eggs with the sugar and it still came out perfect. item not reviewed by moderator and published
The taste of a rich brownie with the consistency and color of volcanic ash. Thanks! item not reviewed by moderator and published
I have made this recipe over and over and everyone who has eaten them LOVES them. It is very rich and very moist (which may be mistaken by some as undercooked?)--it almost reminds me of a chocolate torte, perhaps because it is almost flour-less (I have accidentally put only half the flour in several times, and it is still amazing). If you don't like the texture when they are right out of the oven, chill them in the fridge--their texture is very different when cold. Also, this is probably the easiest brownie recipe I have ever seen. item not reviewed by moderator and published
i had to cook my brownies almost 25 minutes longer than the recipe called for. (i live at 2000 feet elevation) my wife didnt like them at all because she said they were too rich. and while they are indeed VERY rich. i liked them a lot. but again the recipes cooking time was off by a country mile. item not reviewed by moderator and published
Huge dissapointment. I decided to put my tried and true brownie recipe on the back burner and try this recipe. After following the recipe exactly, these brownies were awful. Too much cocoa, too chalky and just a weird texture. No one in my household liked them. item not reviewed by moderator and published
I love cakey brownies too, and in-between brownies as well, but these brownies are not only best in breed but also best in show. they have the intense chocolate flavor and incredible richness of fudge, but they are smooth as silk and do not have the crystalized sugar crunch fudge does. I'm not sure what the nay-sayers are talking about in these reviews. They are SUPPOSED to be uber fudgey (they're unleavened unless you count the rise from cooked eggs). These are truly SICK and go on my permanent short list of recipes. All of us who've tried them so far are hopelessly addicted brownie zombies. J O I N U S item not reviewed by moderator and published
Almost followed the video exactly, but substituted coconut palm sugar for brown sugar, and added 2tsp each of vanilla extract and mint extract. The batter was enough to fill an 8x8 pan with brownies 1.5" thick- thicker, harder to bake evenly. Went along with it anyway, baking the brownies at 300 degrees for 55 minutes instead of 45. Still moderately under baked in the middle but it was perfect with ice cream. These things are rich, decadent, and not your normal "bake-sale" brownie. item not reviewed by moderator and published
Rich. Luxurious. Silky soft. Perfect! Absolutely perfect. Not get-stuck-in-your-teeth chewy but far from light and airy. Completely sinful! item not reviewed by moderator and published
I decided to try this recipe, and the results were pretty good. I topped them with butter cream frosting, and it tasted great. item not reviewed by moderator and published
Your probably over-mixed it. It happens even with chocolat cake.. item not reviewed by moderator and published
Granted... I don't do the sifting, and I usually use a pan about twice the size of his... item not reviewed by moderator and published

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